Today is Australia day and as a very good friend has gone and moved over there, I thought I'd bake something in her honour...
These cupcakes are vanilla sponge filled with jam and cream (I couldn't choose between the two) and topped with chocolate icing and coconut. They are amazing! Like Lamingtons-cross-Victoria Sponge cake, melt-in-the-mouth deliciousness. I will stress tht they are only Lamington-inspired, they may not taste like the Lamingtons you know and love, they will however taste pretty delicious...
For the Sponge:
125g butter/soft spread
2 tablespoons milk
1/2 teaspoon vanilla essence
For the Filling:
200ml double cream (whipped until thick)
3 tablespoons jam (I chose raspberry but you could have any flavour you like)
For the Topping:
320g icing sugar
30g cocoa powder
100ml boiling water
1 teaspoon vanilla essence
Preheat the oven to 180C
Cream together the butter and sugar until light and fluffy
Sieve in the flour and mix together until combined
Add the eggs, milk and vanilla and stir until mixture forms a batter
Spoon cake batter into cake cases and bake for around 20 minutes- until cakes spring back when touched. Then remove from the oven and leave on a rack to cool
Once they are cool, core out the centre (keeping the top of the cake for a 'lid') and fill with 1/2 teaspoon of jam and 1/2 teaspoon of cream. Then put the 'lid' over the filling
To make the Topping: Sift the icing sugar and cocoa powder into bowl then add the vanilla essence and boiling water. Stir until the mixture has reached desired consistency (smooth and bout the thickness of pouring cream) then leave aside to cool for 10 minutes or so
Spoon over each cake and sprinkle the desiccated coconut on top
Happy Australia Day to everyone over there, especially my awesome friend Laura!